Consumer Acceptability and Sensory Profile of Three New Celery (Apium graveolens) Hybrids and Their Parental Genotypes.
Consumer Acceptability and Sensory Profile of Three New Celery (Apium graveolens) Hybrids and Their Parental Genotypes.
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DOI：
10.3390/ijms222413561
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发表时间：
2021-12-17
影响因子：
5.6
通讯作者：
Lignou S
中科院分区：
文献类型：
--
作者：
Turner L;Wagstaff C;Gawthrop F;Lignou S
芹菜是一种有茎的绿色蔬菜，在全球范围内种植和消费，并因其独特的味道和风味而用于许多菜肴。以前的调查确定了芹菜的香气成分，并使用训练有素的面板描绘其感官特性;然而，芹菜的感官特性与消费者面板相结合，其中消费者的偏好和可接受性确定的评价，是新颖的。在这项研究中，三个亲本基因型（12，22和25）和三个新的杂种（12 × 22，22 × 12和25 × 12）被提交给一个训练有素的感官小组（n = 12）进行分析和消费者小组（n = 118），其中喜欢和偏好进行了评估。芹菜样品进行了分析，SPME GC-MS和所有样品之间的香气成分的显着差异进行了鉴定，造成显着差异的感官档案。此外，确定了评价喜好的属性（外观、香气、质地和整体）的显著差异。消费者细分确定了三组消费者表现出不同的享乐反应的样本。甜味和苦味沿着整体风味被确定为喜好的驱动因素。发现杂交种25 x12是对所评估的大多数属性表现出高强度的杂交种。
Celery is a stalky green vegetable that is grown and consumed globally and used in many cuisines for its distinctive taste and flavour. Previous investigations identified the aroma composition of celery and profiled its sensory characteristics using a trained panel; however, evaluation of the sensory characteristics of celery combined with a consumer panel, where consumer preferences and acceptability are determined, is novel. In this study, three parental genotypes (12, 22 and 25) and three new hybrids (12x22, 22x12 and 25x12) were presented to a trained sensory panel (n = 12) for profiling and a consumer panel (n = 118), where liking and preference were assessed. Celery samples were analysed by SPME GC–MS and significant differences in aroma composition between all samples were identified, causing significant differences in the sensory profile. Furthermore, significant differences in attributes assessed for liking (appearance, aroma, texture and overall) were identified. Consumer segmentation identified three groups of consumers exhibiting differences in the hedonic reaction to the samples. Sweet and bitter taste along with overall flavour were identified as drivers of liking. Hybrid 25x12 was found to be the hybrid that exhibited high intensities for most of the attributes assessed.
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影响因子：
6.1
作者：
Czerny, M;Schieberle, P
通讯作者：
Schieberle, P
影响因子：
3.3
作者：
Bylaite, E;Meyer, AS
通讯作者：
Meyer, AS
影响因子：
8.8
作者：
Lignou, Stella;Parker, Jane K.;Baxter, Charles;Mottram, Donald S.
通讯作者：
Mottram, Donald S.
影响因子：
3.3
作者：
Raffo, A;Sinesio, F;Paoletti, F
通讯作者：
Paoletti, F
影响因子：
3.8
作者：
MACLEOD, G;AMES, JM
通讯作者：
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